I love a good blondie as much as the next blondie, especially when there’s coconut involved.
May as well keep the coconut recipes coming while in the Caribbean.
And I always like white chocolate, but I had mentioned that when I’m in Aruba, there’s something about it that I’m especially drawn to, even more so than usual.
For all the white chocolate fans, consider these part three (part one and part two) of my installment plan of white chocolate recipes on this trip, and I’m not done yet.
I tweaked my go-to blondie recipe for these, but it’s still as simple as ever. The beauty of it is that you melt a stick of butter in a big bowl in the microwave, add a cup of brown sugar, an egg, vanilla, and stir.
Add flour, coconut flakes, white chocolate chips, and your batter is made in about 4 minutes and these are ready to bake.
Because only brown sugar and no granulated sugar is used, not only are they incredibly moist and soft, but the blondies take on caramel tones.
What could be better than caramely, one-bowl cookie bars, full of white chocolate, coconut, and drizzled with semi-sweet chocolate?
Oh yes. Chocolate that doesn’t start to sweat the minute they’re taken out of the refrigerator would be nice.
Caribbean heat knows no boundaries but a little sweat never bothered me.
Although Scott likes them, they are totally my kind of food and being that the pan only makes 9 bars, the less I had to share, the better.
He’s so into something that I made that I made, twice, because he loved it so much. Recipe forthcoming this week.
Not me.
I’m almost tempted to make these twice. And I did but I tweaked it. Recipe forthcoming next week.
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Coconut White Chocolate Chip Blondies
Ingredients
- ½ cup unsalted butter, melted (1 stick)
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¾ cup sweetened shredded coconut flakes, loosely packed
- ¼ teaspoon salt
- ¾ to 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips, melted for drizzling
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
- Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake. Note: if blondies appear to be browning too fast on top, you may wish to lower your oven temperature to 325F midway through cooking; both coconut and white chocolate have a tendency to cook quickly and burn easily. Allow blondies to cool for at least 45 minutes before drizzling with melted chocolate.
- In a medium microwave-safe bowl, melt the chocolate chips on high powder, about 1 minute, or until they can be stirred smooth. Drizzle blondies with melted chocolate using a spoon. Allow chocolate to set before slicing and serving, at least 15 minutes. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- The blondies are ripe for substitutions and variations. Add or Try: Other baking chips; butterscotch chips, peanut butter chips, milk chocolate chips; toffee bits, fresh or frozen fruit including cherries, peaches, nectarines, blackberries, raspberries, blueberries; macadamia nuts or slivered almonds; diced candy such as Snickers, Butterfingers, M&Ms, Reese’s Pieces or whatever strikes your fancy. To keep gluten-free, use your favorite gluten-free flour blend.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes
Chocolate Chip and Cherry Blondies – thanks to many of you who’ve made these and reported back; you can use any fruit, fresh or frozen, that you have on hand
White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting – I prefer today’s recipe to this one because of the coconut added, but if you don’t like coconut, go for this version
Creamy Mixed Berry White Chocolate Crumble Bars – these use both white chocolate and coconut, use fresh or frozen fruit of any kind
Coconut Peanut Butter Magic Cake Bars – easily one of my favorite desserts of 2012 and ranks right up there for one of my favorite desserts of all time
Do you like coconut? White chocolate?
I love them both, big time.
All white chocolate recipes are here
Feel free to link them up your favorite coconut, white chocolate, or blondie recipes.
The winner of the Vegan a la Mode Cookbook Giveaway is Laura Dembowski
Have a great week!
These sound so good and I love the chocolate drizzle!
Gah! I wasn’t going to bake, but now I feel the need to! These are gorgeous. You know I love coconut. White chocolate is just OK to me….but in certain baked goods- fantastic!
Well they’re SUCH an easy one – so I hope you have room on your baking card for these :)
You are the bar queen! You have THE best bar recipes out there, for sure! I can’t wait to try these!
I saw your homemade thin mints on dessert stalking! Awesome! :-)
Aww, thanks for noticing the Thin Mints – and for your compliments on my bar recipes :)
xo
The itsy bitsy beads of sweat on those chocolate frosting swirls just make these bars so darned alluring! I’ll have to make them super quick before my daughter goes back to college or I’ll be left all alone with them…and that would be very very dangerous!
I recently had someone leave me a comment on another post saying that the condensation on the chocolate was so incredibly disgusting. I was like – it’s summer, it’s warm, chocolate has condensation. Clearly they’re never tried to take pics of chocolate in a warm climate! And the beauty of this recipe is it’s 8×8 pan, 9 squares, you’re done :) I am a fan of smaller batch baking for your reasons!
those look so chewy and fabulous! and white chocolate + coconut…what’s not to love?!
chewy yet soft – loved them!
Oooh, yay! So excited to win the cookbook! And love the addition of coconut to the blondies. I’m going to have to give them another try without doubling the recipe because they look so good!
enjoy it! and was also thinking about your doubling situation – it could have been the cherries b/c they would add lots of excess juice/moisture to the batter so maybe that was another culprit…who knows!
I love love love blonde brownies!!! And with coconut in them…I love them even more!! These look so awesome and I love the one bowl cleanup:-)
blonde brownies = blondies to me! I like their full name, blonde brownies (I never have called them that!). And yes, 1 bowl cleanup is key. When you don’t have a dishwasher (other than yours truly) the less dishes the better!
These look AWESOME! My husband will be thanking you later….
LMK if he approves!
I love a good blondie and the texture of these looks so good!
I love that this is a one-bowl recipe and that you use the microwave!
I never understood people who want to melt 1 stick of butter on the stovetop IF a microwave is readily available but to each her own. Melt the butter any wish way works best and for me, that’s the micro.
geez those look good. i can’t wait til i have time to bake again!
well the batter on these literally takes 3-4 mins to whip up and about 25 to bake so this is an under 30 min special :)
YES YES YES YES YES YES YES.
That about sums up my feelings on these blondies :D Can’t wait to see the next recipe too!
Hope you’re baking some as I know you enjoy your blondies!
Those look absolutely scrumptious!!!
Well you have me at Hello with everything YOU make!
Those look amazing! Looking forward to more white chocolate recipes! :)
Have a few more tricks up my sleeve before I’m done :)